Business building ideas through food & culinary
11:00am – 4:30pm

Registration and Information Desk

1:30pm – 3:00pm

General Session

From Noma to K-12: How a High-end Chef is Tackling Noncommercial Foodservice

Brigaid founder, and former Head Chef of Noma in Copenhagen (perennially named the best restaurant in the world), Dan Giusti discusses his transition from the restaurant world to K-12 school foodservice.


Winsight Media


Annual State of the Foodservice Industry

Technomic’s Joe Pawlak lays out the economic drivers, consumer demands and legislative landmines impacting the noncommercial segments today.


Managing Principal

2:00pm – 6:00pm

Sponsor Set-up

3:00pm – 3:30pm

Networking Break

3:30pm – 4:15pm

Culinary Workshops (Choose 1 of 3)

From the latest flavors to trending preparation methods, tune up your menu with ideas, insights and inspiration from these targeted educational workshops.

Option 1: Chef Perspective: How to Run a More Sustainable Kitchen
Option 2: Making the Most of Limited Time Offers
Option 3: Incorporating Global Flavors into Everyday Bites
5:45pm – 9:30pm

Taste of Atlanta

Location: 9-Mile Station

MenuDirections News

The ingredients and flavors trending at independent restaurants often inspire menu ideas at more mainstream operations. To track what’s happening now in food and beverage, Technomic examined more than 50 menus from indies across the U.S., ranging from food trucks to fine-dining destinations.

Despite a historic drop in unemployment, foodservice operators enjoyed a slight slowdown in employee turnover midsummer, with the data signaling the dawn of a trend rather than a pause from years of acceleration, according to new research.

In a departure from its fast-casual roots, Toronto-based Freshii introduced its own school lunch program for the 2018 school year.